Hospitality and TourismFull-TimeEntry-level(0-1 yr)
Job Description
Role Overview
The Banquets Sous Chef will assist in managing and executing all banquet and event culinary operations. The primary objective is to ensure high-quality food production, consistency, and exceptional presentation for events of various sizes.
Key Responsibilities
Menu Planning: Assist in planning and preparing menus specifically for banquets, events, and functions.
Staff Supervision: Supervise, train, and schedule kitchen staff during banquet preparations and events.
Quality Control: Ensure all food is prepared according to the highest quality standards and presentation guidelines.
Safety & Hygiene: Maintain strict food safety, hygiene, and sanitation standards within the kitchen.
Inventory Management: Monitor inventory levels and assist with ordering food supplies necessary for banquet events.
Collaboration: Work closely with the Banquet Manager and event team to ensure guest requirements are met.
Financial Oversight: Assist in cost control measures and minimize wastage in banquet operations.
Administrative Support: Provide support to the Executive Chef in administrative tasks and reporting as required.
Qualifications and Skills
A culinary degree or equivalent relevant professional experience.
Proven experience working in large-scale banquet or event kitchens.
Strong leadership and team management capabilities.
Excellent organizational and time management abilities.
In-depth knowledge of food safety regulations and general kitchen operations.
Ability to work flexible hours, including nights, weekends, and holidays.
Interested and qualified candidates should apply online by visiting the following application link: https://www.myjobmag.co.ke/apply-now/1160487. This link will redirect you to the Accor application page on SmartRecruiters.
